Clean the salmon loins thoroughly and make sure they do not have any fishbones.
For the marinade:
Mix salt, sugar, lemon zest, and dill in a bowl. With a food processor, thoroughly grind the blackberries with the vodka (save a few for decoration), and brush the skinless part of the salmon with the blackberries. Add the rest to the reserved salt mixture. In a big dish, put 1/3 of the salt, place the salmon with the skin facing down, and cover it with the rest of the marinade. Cover with plastic wrap and allow to marinate in the fridge for 24 hours. After the marinating time, take out of the fridge and rinse well with cold water. Dry the loins with paper towels and place them on a tray. Sprinkle the dill and cover again with plastic wrap. Store in the fridge until the moment of serving. Well covered, it can be stored for 4-5 days.